As the fava beans come into season, this is a lovely dinner to enjoy. It can also be served cold as a salad.
Macaroni with Asparagus, Fava Beans and Rocket Pesto

Serving Size: 4

Ingredients:

  • 300 grams macaroni
  • 200 grams fava beans
  • 500 grams green asparagus, cleaned and sliced in bite sized pieces
  • 50 grams rocket (arugula or rucola)
  • 200 g spinach, blanched
  • 10 basil leaves
  • 1 tablespoon pine nuts
  • 1 clove garlic, crushed
  • 2 tablespoons vegan Parmesan cheese
  • salt and pepper
  • 100 ml olive oil

Directions:

  1. Blanch the fava beans in boiling water and remove the hard outer skins.
  2. Clean and slice the asparagus.
  3. Place the asparagus in boiling salted water with a bit of olive oil and cook until al dente (10-15 minutes).
  4. In a food processor, place the rocket, spinach, basil, pine nuts, garlic and vegan Parmesan and start to whiz.
  5. Add the oil and season with salt and pepper.
  6. When the asparagus are done, remove from the water with a slotted spoon and set aside.
  7. Put the fava beans in the same water and cook for 2-3 minutes.
  8. Cook the macaroni in boiling salted water until tender.
  9. Strain and place into a saucepan.
  10. Add the asparagus and fava beans and rocket pesto and stir gently until the macaroni is nicely coated.

Notes:

adapted from http://www.justbeanrecipes.com/bea-0133866.html